This sauce is high on flavour, high on umami, and high on clean plate potential!
It is also extremely easy to pull together with a low amount of effort.
Ingredients
Handful of dried mushrooms (e.g. shitake, porcini, etc.) - about 20g
500ml boiling water
1 tbsp brown rice miso (or any miso)
2 tbsp tamari or soy sauce
2 tbsp nutritional yeast
1/2 contents of a 285g jar of sundried tomatoes in oil
1/2 contents of a 285g jar of roasted peppers in oil
2 tbsp tomato purée
1 level tsp veg stock powder
1 level tsp dried mushroom powder
Pinch of salt to taste
500ml boiling water
1 tbsp brown rice miso (or any miso)
2 tbsp tamari or soy sauce
2 tbsp nutritional yeast
1/2 contents of a 285g jar of sundried tomatoes in oil
1/2 contents of a 285g jar of roasted peppers in oil
2 tbsp tomato purée
1 level tsp veg stock powder
1 level tsp dried mushroom powder
Pinch of salt to taste
Soak the dried mushrooms in the boiled water for about 30 minutes.
Put the soaked mushrooms and all the rest of the ingredients into a blender, along with enough of the mushroom soaking water to cover them all. Whizz them all up until smooth. Adjust the salt to taste. Adjust the thickness by adding more of the water.
That's it for the sauce! It is amazingly versatile and can be used as a base for anything from a ragu to a curry.
Tonight I sautéed some chopped onions with sliced mushrooms and chopped garlic, and then added the sauce. I added in some soya mince at the very end, and then served this over some edamame noodles.